不同品种羊肚菌挥发性物质分析及综合评价

Analysis and Comprehensive Evaluation of Volatile Substances in Different Varieties of Morchella spp.

分析9个川羊肚菌品种,分别为川羊肚菌1号(M_(1))、川羊肚菌3号(M_(3))、川羊肚菌4号(M_(4))、川羊肚菌5号(M_(5))、川羊肚菌6号(M_(6))、川羊肚菌7号(M_(7))、川羊肚菌8号(M_(8))、川羊肚菌9号(M_(9))、川羊肚菌10号(M_(10)),挥发性香气成分,评价品种间差异。采用顶空固相微萃取-气相色谱-质谱法对不同品种羊肚菌挥发性物质进行定性定量分析,并通过主成分对其进行综合性评价。结果表明,气相色谱检测到羊肚菌样品共计38种挥发性物质,包含9类挥发性物质,其中醛类占总含量的51.28%~71.16%。不同羊肚菌品种挥发性物质种类、相对含量及主体挥发性香气成分有一定差异,共有物质9种,且2-甲基丙醛和2-甲基丁醛为共有主要呈香物质;二甲基三硫化合物对品种M_(1)、M_(3)、M_(4)、M_(8)香气贡献最大,2-甲基丙醛和2-甲基丁醛对品种M_(5)、M_(6)、M_(7)、M_(9)和M_(10)香气贡献最大;通过主成分分析综合评价模型,不同羊肚菌品种香气质量综合排名由高到低为M_(5)、M_(3)、M_(1)、M_(8)、M_(4)、M_(10)、M_(7)、M_(9)、M_(6)。该研究结果为羊肚菌质量评估及产品开发利用提供理论依据。

The differences among 9 varieties of Morchella,named M_(1),M_(3),M_(4),M_(5),M_(6),M_(7),M_(8),M_(9),M_(10),were explored by analyzing volatile substances by headspace solid-phase microextraction-gas chromatography-mass spectrometry.Principal component analysis was used for identification and evaluation.A total of 38 volatile substances were detected in samples,including 9 classes of volatile substances,Among which aldehydes accounted for 51.28%~71.16%.There were some differences among strains in the types,relative contents and main volatile aroma components.A total of 9 volatile substances were common to these mushroom samples.However,Aldehydes was rich and 2-methylpropanal and 2-methylbutyraldehyde were main fragrance substances.Dimethyl trisulfide contributes most to the aromas of M_(1),M_(3),M_(4) and M8,and 2-methylpropionaldehyde and 2-methylbutyraldehyde contributes most to the aromas of M_(5),M_(6),M_(7),M_(9) and M_(10).Based on the principal component analysiscomprehensive evaluation model,the ranking of different strains on aroma quality was M_(5),M_(3),M_(1),M_(8),M_(4),M_(10),M_(7),M_(9) and M_(6).The research results provide theoretical basis for quality evaluation and product development and utilization of Morchella.